26 BULLETIN 1246, IT. S. DEPARTMENT OF AGRICULTURE. 
of heifers or steers. Aside from the pronounced sex characteristics, 
the presence of the udder and the absence of the cod fat, and the 
inclination to carry more fat on the back, rump, and round and on 
the interior parts, this grade differs but little from that of steer and 
heifer beef of the same grade. Weights range from 450 pounds up. 
No. 2, or Good, cow beef. — No. 2, or Good, cow beef has good con- 
formation, except for the pronounced curve in the back just forward 
of the rump. The loins and ribs are relatively thin, and the rounds, 
while heavy, lack the depth of steer rounds of the same grade. This 
is especially noticeable near the shanks, which are relatively longer 
and more tapering than in steer beef. The neck is relatively thin. 
The a eye" of the loin and rib is above the average of the class in 
thickness. The flesh is of good color, and has a moderate amount 
of marbling. 
Although a Good cow carcass may carry more fat, the quality is 
comparable to that of the same grade of steer and heifer beef. The 
carcass is well covered with fat, except over the neck and foreshanks, 
and is inclined to be rough, patchy or " gobby " on the ribs, loins, 
and rump. The interior fats are abundant, especially over the 
kidney, in the crotch, and on the breast, and they usually have a 
pronounced yellowish tint, and are of average quality. The interior 
walls of the hindquarter are especially well covered, but those of the 
forequarter are not entirely covered. The fat here appears in ruffles 
or waves along the ribs, leaving the muscular tissues along the bones 
partly exposed. Such carcasses are on the market throughout the 
year, but are more abundant from late fall to early spring. Carcass 
weights range from 425 to 750 pounds. 
No. 3, or Medium, cow beef. — This grade includes the bulk of cow 
beef on the market. Such carcasses are very angular, and generally 
coarse and ungainly. The hip and shoulder joints are prominent. 
The chucks and plates are relatively thin and wide. Such carcasses 
are clearly deficient in thickness of flesh, finish, and quality, but 
fulfill the demands of the average consumer for small steaks and 
roasts of fair quality. The loins and ribs are flat or sunken. The 
broad ligament along the backbone is visible. The rounds are thin 
and flat, and sunken about midway between the tail and hock joints. 
The shanks and neck are long and thinly fleshed. The bones are 
hard and gray, except in young cows. 
There is a moderate amount of slightly yellow rough fat of low 
quality over the back, from the chuck to the rump. The plates, 
flanks, shanks, and neck have little or no fat covering. The interior 
Pats are present in sufficient quantities to show an average degree of 
finisli. The "eye" of the ribs and loins is smaller than in the 
same grade of steers and heifers. The flesh usually is slightly 
duiker in color and often is coarse in texture and inclined to tough- 
ness. The bones usually are prominent, white, and flinty. Weights 
range from 850 to 550 pounds. 
mo. J h or Common, row berf. — No. 4, or Common, cow beef is 
decidedly deficient in quality, conformation, thickness of flesh, and 
finish. It is rough, coarse, and angular. The hi]) and shoulder 
joints, ribs, and backbone are prominent. The flesh is thin in all 
purls, but of sufficient thickness to sell over the butcher's block. 
